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This quick and easy Pesto Cheese Zucchini Ravioli with Burst Tomatoes is best for nights when you’re craving Italian, but also wanting to keep things light and summery. Summer zucchini is sliced into ribbons and rolled up with a basil pesto and ricotta cheese mixture. Then baked in a simple wine and burst cherry tomato sauce with fresh thyme and garlic. This ravioli is creamy and cheesy with a sauce that bursts in your mouth with flavor. Totally delicious. And surprise? It’s also so quick and easy!
It’s a ravioli kind of Tuesday! Welcome back guys! Hope you all had a fun long weekend and July 4th! I will hopefully have made it to Mexico by the time you all read this. Though I’m currently sitting on the studio floor typing this up on Sunday night in prep for a day of travel tomorrow….
But, I’m envisioning today, when I’ll be hanging with Asher by the pool in the Mexican sun.
Anyway, I’m really excited to tell you about this zucchini “ravioli”. It’s extra cheesy, saucy, delicious, and you know, even pretty healthy too. But most importantly, it’s just delicious, and a great way to use up that farmers market zucchini.
Here’s the truth…
I’ve never loved, loved zucchini. Sure, I do enjoy it roasted, but it needs to be roasted, not underdone and watery. I’ve found that most zucchini dishes can tend to be watery thanks to the huge amount of water zucchini contains.
Whenever I work with zucchini, I always try to think up a fun way to, one, reinvent it, and two, make sure it’s extra delicious and perfectly cooked.
This means I’m either grilling it up, like I did with this vegetable sandwich. Or I’m cutting it into ribbons and giving it a whole new look, like with this ravioli. Zucchini is not the most flavorful vegetable, so I figure we ought to really dress it up.
The details
This dish is simple and so fun to make. I love to start with the cherry tomato sauce. It’s simply a toss up of cherry tomatoes, olive oil, wine, garlic and thyme. We’re roasting the sauce in the oven until the tomatoes just begin to burst.
The tomatoes will caramelize and be just a touch sweet. But the balsamic vinegar and wine add just the right amount of acidity to balance out the tomatoes.
While the tomatoes are roasting, make the ravioli.
Start out by slicing the zucchini into thin ribbons. I find this easiest to do with a mandoline, but you can use a knife as well. You’ll want to lay the zucchini flat, sprinkle it with salt, and let it sit a few minutes. Doing this will draw out any excess water and make the zucchini ribbons pliable for rolling.
Then just mix fresh ricotta cheese with some basil pesto and provolone. Wrap the cheese up in the zucchini. It looks all fancy, but it’s actually the easiest to do.
At this point, place the zucchini “ravioli” seam side down into the tomatoes. Then just roast the entire dish in the oven until the zucchini is warmed throughout.
No boiling water, and only one messy baking dish too!
Your kitchen will smell incredible as this bakes away. It’s just like cheesy ravioli, but minus the pasta, so it’s perfectly light and fitting for warm summer nights.
You guys know me, I’m usually all about the pasta. But this cheesy zucchini is surprisingly filling and layered with great flavor and texture! I would add bread on the side though for scooping up the extra tomatoes. YUMM!
Hope you guys enjoy!
Looking for other zucchini recipes? Here are some favorites:
Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs
Zucchini Parmesan Chicken Meatballs with Lemon Pasta Carbonara
Cheesy Zucchini Chicken and Rice Bake
Chocolate Chunk Almond Butter Zucchini Bread
Lastly, if you make this Pesto Cheese Zucchini Ravioli with Burst Tomatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Pesto Cheese Zucchini Ravioli with Burst Tomatoes
Servings: 6
Calories Per Serving: 298 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 cups cherry tomatoes
- 4 cloves garlic, chopped
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1/3 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh thyme leaves
- 1 pinch crushed red pepper flakes
- kosher salt and black pepper
- 3-4 medium zucchini or summer squash
- 3/4 cup whole milk ricotta cheese
- 1/2 cup shredded provolone cheese
- 1/3 cup basil pesto
- fresh basil and thyme, for serving
Instructions
- 1. Preheat the oven to 425° F. 2. In a baking dish, toss together the tomatoes with the garlic, olive oil, wine, balsamic vinegar, thyme, and a pinch each of crushed red pepper, salt, and pepper. Bake 10-15 minutes or until the tomatoes begin to burst. 3. Meanwhile, make the ravioli. Using a mandolin or sharp knife, peel the zucchini into 1/4 inch ribbons and lay them flat on a kitchen towel. Sprinkle the zucchini with salt. Let sit 5-10 minutes, then blot away the excess water. 4. in a bowl, combine the ricotta, provolone, and pesto. Grab 3-4 zucchini ribbons and layer them to make a star. Start with 1 ribbon, then add another to make an X. Now make another X with the remaining 1-2 noodles that will overlap with the current X (see above photo). Spoon 1 tablespoon of filling onto the center of the zucchini. Bring the ends of the zucchini together, laying them over the cheese. Repeat with remaining zucchini and filling. 5. Remove the tomatoes from the oven and lay the ravioli seam side down in the sauce. Drizzle the ravioli lightly with olive oil and season with salt and pepper. Bake for 15 minutes or until the ravioli is warmed through. Serve with fresh basil and thyme. Enjoy!
Suggestions on what to use as the base instead of tomatoes?
Hey Milanne,
I would do a cream sauce. I hope you love this recipe, please let me know if you give it a try! xTieghan
Yum! I made this tonight and it was really, really good! My husband who doesn’t like zucchini loved it! I made half a recipe and got 8 zucchini packets with a little filling leftover. This is definitely a keeper. It looks pretty too! I would serve this to guests.
Hey Nancy,
Love to hear that this recipe was enjoyed, thanks a lot for giving it a go! Have a great day! xxTieghan
This was so simple and delicious with so much flavor! I subbed mozzarella for the shredded provolone since my store didn’t have any. Still turned out so good!
Hey Aubrey,
Love to hear that this recipe was enjoyed, thanks a lot for giving it a go! Have a great day! xxTieghan
I saw this recipe this morning and it sounded delicious. I had extra zucchini from the weekend and all of the other ingredients. Made it tonight and it was as good as it looks.I used 4 zucchini ribbons for each ravioli. Another winner.
Hey Robin,
Love to hear that this recipe was enjoyed, thanks a lot for giving it a go! Have a great day! xxTieghan
I’m making this as a side for a large group. What protein would you recommend to go with it as the main dish?
If I don’t have wine on hand is there something else I can use?
Hey Kristina,
You can use chicken or veggie both in place of the wine. I hope you love the recipe, please let me know if you give it a try! xTieghan
Hey Mary,
I would do some type of Italian sausage dish:) I hope you love the recipe, please let me know if you give it a try! xTieghan
This recipe sounds delicious. I can’t wait to try it!!
Hey Lucy,
Love to hear that this recipe was enjoyed, thanks a lot for giving it a go! Have a great day! xxTieghan
So yummy! only used 2 zucchini ribbons per bundle and it worked perfectly
I also used two strips and it was perfect.
Hey Heidi,
Love to hear that this recipe was enjoyed, thanks a lot for giving it a go! Have a great day! xxTieghan
I see that this serves 6. Should I be shooting to make 12 of the ravioli bundles?
Hey Nancy,
Yes, that’s what I would recommend! I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Love the basics of this recipe and will definitely make it. But I am put off a bit by the appearance of the zucchini which looks a bit undercooked to me. My personal opinion is that the zucchini should be roasted or fried (lightly) first to brown it, then proceed with the assembly. I think it makes the dish more appetizing. Might slice the zucchini a bit thicker, too, since I’ll be frying them first.
Hey Nori,
Feel free to cook the zucchini to your liking, since I sliced mine super thin I can promise you it is not undercooked:) I hope you love the recipe! xTieghan
It’s in the oven as I type ?
Hope it’s delicious!!
Question: Does each ‘bundle’ have two or four zucchini strips? Just a tad confused. Don’t see a wrapping bundle photo. Looks like a fabulous recipe. Want to make it this week for my Italian buffet for my gluten-free friend… Thanks! Hope you are enjoying Cabo with your family!!
Hey Nancy,
Each “ravioli” will have 3-4 zucchini strips. I hope you give this recipe a try, please let me know how it turns out! xTieghan
I don’t like pesto so what would be a great substitute for pesto?
Hey Kimberly,
I would give this recipe a try:
https://www.halfbakedharvest.com/3-cheese-zucchini-ravioli-roasted-tomato-basil-sauce/
Please let me know if you have any other questions! xTieghan
Looks amazing! Whenever a recipe says to salt the zucchini (or eggplant or whatever) I’m always afraid it will be too salty. Is this true? Thx.
Hey Lori,
it really shouldn’t be. The salt is going to draw out any excess water and once you pat it dry most of the salt will be removed anyways. I hope you love this recipe, please let me know if you give it a try! xTieghan
Woke up this morning and saw this recipe…it is 8:16 am here and we are literally devouring this right now. There was no way I was waiting until dinner and I am so glad I made that decision! It is delicious ?
Hey Angela,
Wonderful! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
will be making this soon can i use vegan cheeses and pesto as am a vegan can i skip wine as i dont drink alcohol at home or can use vegetable broth i love pesto and zucchini sooooooooooooooooooo much perfect for my after office meals sorry i took a break from commenting on your recipes as busy with work will dm you if i make this and let you know how it goes Thanks Ramya
Thanks Ramya! Let me know how it turns out! xTieghan